texagjosh
MemberGot rid of the matchlight.
Started it up at 630AM and finally removed at 730PM when the pork butt reached 185F and my guests were whining for yum yums. The beef ribs I smoked for "snacks" a couple hours earlier had already digested and left them wanting more.
They came out fantastic, but there's room to improve. The meats weren't quite as tender as they could've been. They tasted phenomenal, but probably could've used another hour or two at 230F to really loosen them up right.
Ran it with Royal Oak lump and sprinkled in hickory chunks I bought off a farmer.
Had butt and brisket on the WSM, and beef ribs going on the old box
Thanks for looking. :-D
They came out fantastic, but there's room to improve. The meats weren't quite as tender as they could've been. They tasted phenomenal, but probably could've used another hour or two at 230F to really loosen them up right.
Ran it with Royal Oak lump and sprinkled in hickory chunks I bought off a farmer.
Had butt and brisket on the WSM, and beef ribs going on the old box
Thanks for looking. :-D
